Ingredients
Walnut Filling
- 1/3 cup granulated sugar
- 1/4 cup water, plus more for dipping pastry brush
- 1/2 cup light corn syrup
- 1 T unsalted butter
- 2 large eggs
- 1/2 t vanilla extract
- 1/4 t kosher salt
- 5 oz walnut halves, toasted
Pre-Baked Pie Crust
Sweet Potato Filling
- 1 lb sweet potato
- 1/4 cup butter
- 1/2 cup granulated sugar
- 1/2 t vanilla extract
- 1/4 t ground cinnamon
- 1/4 t ground nutmeg
- 2/3 cup heavy cream
- 2 large eggs
Topping
- Whipped cream
- 1 cup heavy cream
- 2 T powdered sugar
Directions
Step One
Preheat oven to 350 F. Cover the whole sweet potato with cold water and bring to a boil. Cook until tender, 40 to 50 minutes.
Step Two
Stir granulated sugar and 1/4 cup water in a medium saucepan. Brush off sugar sticking to sides of pan. Boil on high, undisturbed, until syrup turns a pale brown, 6-8 minutes. Continue to swirl pan to even out the caramelization until golden brown, about 2 minutes. Reduce heat to medium and pour in corn syrup (be careful, it will sputter and turn clumpy). Cook until clumps are melted, whisking occasionally, about 2 minutes. Remove from heat and whisk in butter until melted.
Step Three
Whisk eggs, vanilla, and salt in a medium size heatproof bowl. Slowly pour hot sugar mixture into egg mixture, whisking constantly until combined. Add walnuts and coat well. Pour walnut mixture into cooled pie shell. Bake in preheated oven until top is starting to set, but still jiggles, 15-20 minutes. Remove from oven, cool 5 minutes
Step Four
Run the sweet potato under cold water then peel off the skin. Mash the sweet potato with the butter then add the vanilla, ginger, cinnamon, salt, and nutmeg mashing until smooth. Whisk in heavy cream and granulated sugar. Whisk in eggs until combined.
Step Five
Pour sweet potato filling over warm walnut filling in pie shell. Protect crust with aluminum foil if necessary. Bake at 350 degrees until filling sets and puffs up, 30 -40 minutes. Remove from oven, cool completely on a wire rack, 2 hours. Cover surface of pie with plastic wrap, chill until cold, 6 hours or overnight.
Step Six
Make whipping cream by beating heavy cream and powdered sugar with electric whisker on medium speed until stiff peaks form, 2-3 minutes. Serve chilled.
